Instant Pot Venison Roast is an easy, comforting dinner recipe with only 15 minutes of prep time for you! All cooking time is hands off, as the pressure cooker cooks your venison to a tender perfection. This Instant Pot venison stew uses backstrap, potatoes and carrots, cooked in a rosemary and garlic broth. A simple meal perfect for a busy night and a fantastic way to cook your wild caught game.
Rub the venison with salt and allspice, then with tomato paste on all sides.
To the pressure cooker, add the venison, broth, vinegar, rosemary, garlic cloves, and bay leaves. Add enough water so that it covers the venison by at least 3 inches.
Set to pressure cook on high for 60 minutes. Let complete a 15 minute natural release when finished, then quickly release remaining pressure.
Add the carrots and potatoes to the pressure cooker. Stir, pushing the venison under the broth if it's become uncovered. Seal the lid and pressure cook again on high for 5 minutes. Let complete a 15 minute natural release, followed by a quick release of remaining pressure.
Serve immediately or store in the fridge for up to 7 days.
Notes
For additional tomato flavor in the broth, add a can of diced tomatoes or pomegranate molasses to the broth before pressure cooking.